Endive Strawberry + Pansy Salad
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 Tablespoon olive oil
- salt and pepper
- 3-4 heads Belgian Endive
- 1 head radicchio
- 1 pint strawberries
- 6-8 pansies, and assorted other edible flowers
- Zest 2 lemons
- ¼ cup lemon juice
- 2 Tablespoons agave
- ¼ Tablespoon mustard
- ½ cups extra virgin olive oil
- ½ Tablespoon poppy seeds
- Blend all the dressing ingredients, EXCEPT the poppy seeds, in a blender until smooth. Fold in the poppy seeds by hand. Set aside until ready to use.
- Heat a grill pan, cast iron or non-stick sauté pan or grill.
- Cut the Belgian endive lengthwise and toss in olive oil, salt and pepper.
- Place cut side down on a hot grill pan, hot sauté pan or hot grill.
- Cook about 1-2 minutes, until the cut side that touching the pan shows grill marks or is slightly caramelized and browned.
- Remove from the pan and set aside.
- Wash and remove the leaves of the head of radicchio.
- Wash and slice the strawberries in half length wise.
- Arrange the Belgian endive, radicchio and strawberries on the plate.
- Dress with the lemon poppy vinaigrette.
- Garnish with edible flowers, and enjoy!
Recipe by Plant Craft at https://www.rachelcarr.com/endive-strawberry-pansy-salad/
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